1tablespoonfresh lemon juice (or as much as needed to reach the right consistency)
Preheat oven to 350F and line a loaf pan with parchment paper or grease generously with butter.
Mix flour, baking powder, and salt in a medium bowl. Set aside.
In the bowl of your stand mixer fitted with a paddle attachment, add the butter, sugar, and ricotta and cream together. Slowly add the eggs, vanilla, lemon zest and lemon juice, mixing to incorporate everything.
Slowly add the flour mix on low speed until it is all incorporated. Remove the bowl from the stand mixer. Pour the batter into the loaf pan and bake for approximately 60 minutes or until a toothpick inserted into the center comes out clean. Transfer onto a cooling rack and let cool completely.
In a bowl, whisk the icing sugar and lemon juice together to create a glaze. Pour over the cake.